Rhubarb Bars

why make this recipe

This rhubarb bars recipe gives bright, tart fruit with a soft curd and a light meringue top. It is not hard to make. The bars taste fresh and sweet. If you like bars with a touch of tang, try chocolate chip cheesecake bars for another easy treat.

introduction

Rhubarb bars have a zesty filling and a crumbly crust. The meringue on top adds a soft, sweet finish. You can make them for family snacks, small parties, or tea time. The recipe uses simple steps and common ingredients.

how to make Rhubarb Bars

1. Make the rhubarb filling on the stove until soft and simmered.
2. Mix eggs into the warm rhubarb to make a curd.
3. Press the crumb crust into the baking dish and bake until light gold.
4. Pour the rhubarb curd over the crust and bake again until set.
5. Beat egg whites with cream of tartar, add powdered sugar and vanilla, then spread the meringue over the baked bars and bake until the top is golden.
6. Cool fully, then slice into bars.

Ingredients :

• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon grated fresh ginger
• 3 large eggs
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar for crust
• 1/2 cup powdered sugar for meringue
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. In a saucepan, combine rhubarb, 1 cup sugar, ginger, and lemon juice. Cook over medium heat until rhubarb is soft.
3. In a separate bowl, whisk the 3 eggs. Stir the eggs into the warm rhubarb mixture to make a curd. Set aside.
4. For the crust, mix 1 cup flour and 1/2 cup sugar with the softened butter until crumbly. Press the mixture into the bottom of the baking dish.
5. Bake the crust for about 15 minutes or until lightly golden.
6. Pour the rhubarb curd over the crust and return to the oven for another 15–20 minutes.
7. For the meringue, beat the 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup powdered sugar and 1 teaspoon vanilla, beating until glossy.
8. Spread the meringue over the top of the baked bars and bake until the meringue is golden brown, about 10 minutes.
9. Cool completely before slicing into bars and serve.

how to serve Rhubarb Bars

Serve bars at room temperature or chilled. Cut into squares. You can dust a little powdered sugar on top before serving. These bars pair well with tea or a small scoop of vanilla ice cream.

how to store Rhubarb Bars

Cover bars and keep in the fridge for up to 4 days. For longer storage, freeze the cut bars in a single layer on a tray. Then wrap or place in a freezer bag for up to 2 months. Thaw in the fridge before serving.

tips to make Rhubarb Bars

• Chop rhubarb small so it cooks evenly.
• Let the rhubarb curd cool slightly before adding eggs to avoid scrambling.
• Press the crust firmly to get an even base.
• Beat egg whites in a clean, dry bowl for better meringue.
• Cool completely before slicing to get neat bars.

variation (if any)

• Add a teaspoon of vanilla to the rhubarb curd for extra flavor.
• Mix a handful of chopped strawberries with rhubarb for a sweeter filling.
• Replace ginger with a pinch of cinnamon if you prefer a milder spice.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before cooking.

Q: Can I skip the meringue?
A: Yes. You can leave them as rhubarb curd bars or top with a crumble instead.

Q: Why did my meringue weep?
A: If the bars were still warm, the meringue can weep. Make sure the filling is cool before adding meringue.

Q: How do I get a crisp crust?
A: Press the crust well and bake until lightly golden before adding the filling.

Q: Can I make this gluten-free?
A: Use a gluten-free flour blend for the crust to make it gluten-free.

Rhubarb Bars

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Bright and tart rhubarb bars with a soft curd and a light meringue top, perfect for family snacks and tea time.

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Ingredients

Scale 1x2x3x

• 2 cups rhubarb, chopped
• 1 cup sugar
• 1 tablespoon grated fresh ginger
• 3 large eggs
• 1 tablespoon lemon juice
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar for crust
• 1/2 cup powdered sugar for meringue
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. Combine rhubarb, 1 cup sugar, ginger, and lemon juice in a saucepan. Cook over medium heat until rhubarb is soft.
3. Whisk the 3 eggs in a separate bowl. Stir them into the warm rhubarb mixture to make a curd. Set aside.
4. Mix 1 cup flour and 1/2 cup sugar with the softened butter until crumbly. Press into the bottom of the baking dish.
5. Bake the crust for about 15 minutes or until lightly golden.
6. Pour the rhubarb curd over the crust and return to the oven for another 15–20 minutes.
7. Beat the 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 1/2 cup powdered sugar and 1 teaspoon vanilla, beating until glossy.
8. Spread the meringue over the top of the baked bars and bake until golden brown, about 10 minutes.
9. Cool completely before slicing into bars and serve.

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Notes

Serve at room temperature or chilled, can dust with powdered sugar before serving.

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Nutrition

• Serving Size: 1 square
• Calories: 220
• Sugar: 18g
• Sodium: 50mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg